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Are you ready for the new season? The springy feel in the breeze and first bloomers in my back yard are already inspiring me. After spending whole day outdoors, I have prepared zucchini soup with chickpeas to ease the fatigue. This green soup is a simulating one with distinctive flavor of cumin.

Ingredients (4 servings):

Zucchini Soup

1 mid-size zucchini

1 onion

Chickpeas, boiled, 1 cup

Olive oil, 1 tablespoon

Water, 4 cups

Cumin, 1 teaspoon

Salt

Preparation Method:

Trim the ends of zucchini and cut it into bite-size pieces. Cut onion into 4 pieces. Place the vegetables in the cooking pot; add the olive oil and boiling water. Cover and simmer for 5 minutes. Then puree with hand blender until completely smooth. Add the cumin and salt, mix and heat over low for 10 minutes.

Kitchen Safety Attention: Hand blenders need to be handled with care to prevent injury. Follow the manual and safety instructions of your appliance.

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